Ameijoas à Bulhão Pato
Clams Bulhão Pato style.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Ameijoas à Bulhão Pato is named after the 19th-century Portuguese poet and epicure, António Bulhão Pato. His love for simple, fresh ingredients and flavors is reflected in this dish. The recipe likely originated from coastal regions where clams were readily available and prepared with local herbs and olive oil.
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Ameijoas à Bulhão Pato is a beloved dish in Portugal, often served as a petisco (tapas-style snack) or appetizer. It represents the Portuguese appreciation for simple, high-quality ingredients and fresh seafood.
Social Gathering Staple
This dish is commonly enjoyed during social gatherings and celebrations, fostering a sense of community and shared enjoyment.
Coastal Heritage
It is deeply connected to Portugal's coastal regions and maritime history, reflecting the importance of the sea in Portuguese culture and cuisine.
Simplicity and Freshness
The dish embodies the Portuguese culinary philosophy of using fresh, seasonal ingredients and preparing them simply to highlight their natural flavors.
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The dish emphasizes the natural sweetness of fresh clams, enhanced by garlic, cilantro, olive oil, and a touch of lemon.
The primary flavor is that of fresh, briny clams, which are the star of the dish. Garlic provides a pungent and aromatic base, while cilantro adds a fresh, herbaceous note. Olive oil contributes richness and a smooth texture. Lemon juice brightens the overall flavor profile, adding acidity that complements the seafood. White wine (optional) adds depth and complexity to the sauce, enhancing the seafood flavors.
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Clam Selection and Preparation
Ensure the clams are fresh and alive. Purge them in salted water for at least an hour to remove any sand. Discard any clams that do not close when tapped.
Garlic Handling
Use fresh garlic and sauté it gently in olive oil until fragrant, being careful not to burn it.
Cooking Time
Cook the clams just until they open. Overcooking will make them tough and rubbery.
Seasoning
Taste the sauce and adjust the seasoning with salt and pepper as needed. Be mindful that the clams themselves are salty.
Serving Suggestions
Serve immediately with plenty of crusty bread to soak up the delicious sauce. A squeeze of fresh lemon juice just before serving enhances the flavors.
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